The best vegan gluten-free cranberry apple crisp is full of delicious fall flavors and spices. With both sweet and tart apples as well as cranberries, this crisp achieves the perfect balance of sweet and sour.
There's no better way to celebrate apple and cranberry season than making dishes like this crisp. Cinnamon, ginger, and nutmeg are included in the filling and the topping for an extra layer of warmth and flavor throughout.
The gooey, sweet, but still slightly crunchy filling is contrasted by the toasty and crisp topping. Add a dollop of coconut whipped cream or vegan ice cream, and you have perfect harmony.
I love this on top of vegan yogurt for breakfast because it perfectly balances the sweetness of the crisp. And also because who doesn't want crisp for breakfast... Need I say more?
Ingredient Notes
To make cranberry apple crisp, you will need the following ingredients:
Cranberry Apple Filling
You can use whatever apples you prefer in this recipe. A mix of green and red apples adds a nice variety of flavors. I used Honeycrisp and Granny Smith, which are suitable for baking because their texture holds up through the baking process while also delivering a delicious flavor.
Either fresh or frozen cranberries work. I like using frozen since they are already washed and ready to use, no need to defrost!
Cornstarch thickens the filling, so it is perfectly set when you slice into it. Tapioca starch also works.
Oat Crisp Topping
The crisp topping is a combination of rolled oats and gluten-free all purpose flour. You could also use almond flour or oat flour.
You'll also need melted vegan butter to hold together the topping. Coconut oil also works great.
Cinnamon, nutmeg, and ginger add extra flavor to the crisp. You could also use apple pie spice.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Cranberry Apple Crisp
- Mix cranberry apple filling.
- Mix crisp topping.
- Add filling to pan.
- Top with crisp.
- Bake and enjoy!
Make Ahead Tips
This vegan crisp is excellent to make ahead so that all you have to do is pop it in the oven when you are ready to eat it!
- Chop your apples ahead of time can relieve stress on the day you want to eat this crisp.
- Assemble the crisp just as you would before baking it. Wrap it well and store it in the freezer. Let it defrost in the fridge for at least 30 minutes before baking.
Ways to Serve
Creamy vegan vanilla ice cream or coconut whipped cream are both great options when it comes to serving. The balance of the light and fluffy cream with the crisp is fantastic.
For breakfast, apple cranberry crisp goes well with vegan yogurt or a drizzle almond butter. A handful of toasted nuts like sliced almonds, chopped pecans, or walnuts add a delightful crunch.
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Vegan Gluten-Free Cranberry Apple Crisp
Ingredients
Cranberry Apple Filling
- 2 cups green apple about 1 apple, chopped into ¼” cubes
- 1 cup red apple about ½ an apple, chopped into ¼” cubes
- 2 cups cranberries fresh or frozen
- ½ cup brown sugar
- 1 tablespoon cornstarch or tapioca starch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
Crisp Topping
- 1 cup old-fashioned rolled oats
- ⅓ cup gluten-free all-purpose flour or almond flour
- ⅓ cup brown sugar packed
- ½ cup plant-based butter 1 stick, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Directions
Make the Filling
- Wash, core, and chop the apples into about ¼” chunks. They do not need to be perfect, just about equal in size. If desired, you can peel the apples first.
- Place 2 cups green apple , 1 cup red apple , 2 cups cranberries, ½ cup brown sugar, 1 tablespoon cornstarch , 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon sea salt in a large bowl.
- Mix for about 3 minutes until thoroughly combined. The juices from the apples and cranberries will combine with the brown sugar to coat the entire filling.
- Place the filling in a 9” pie dish or an 8” x 8” glass pan. Spread the filling out into an even layer using a spoon.
Make the Topping
- Place 1 cup old-fashioned rolled oats, ⅓ cup gluten-free all-purpose flour , ⅓ cup brown sugar , ½ cup plant-based butter, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger in a medium-sized bowl. Mix until thoroughly combined.
- Dollop onto the filling. Keep the crisp topping slightly messier or crumblier. This gives it more surface area to crisp. You can use a fork to fluff up the crisp and give it more surface area if needed.
- Bake at 350°F for 40 to 45 minutes until the fruit bubbles and the top looks lightly golden.
- Let the crisp cool for about 30 minutes before serving. This allows all the juices to set fully. The crisp will continue to set over time. Serve with vegan ice cream, whipped cream, or yogurt.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Stacey says
Is it possible to use spelt flour or even oat flour instead of almond flour?
Maggie says
Hi Stacey, Yes spelt or oat flour would work for this recipe. Thanks for asking! Please let me know if you have any other questions.